Eggs are always a great go-to for Meatless Mondays around here. Brady has always loved eggs-Nolan, not so much. However, I find that if they are in something else (like a quiche or a breakfast sandwich) he will eat them. This egg bake we made for Kids Cook Monday has gotten his stamp of approval. We have this dish in different varieties several times a month. It’s easy to throw together and you can add in whatever you have one hand (bacon, mushrooms, spinach, turkey sausage, etc.) We like it equally well as a meat or vegetarian meal. It’s great for breakfast, but we have it a lot for dinner. It’s also a nice way to sneak some veggies into a meal for kiddos (or adults) who are a little picky.

Here’s how we made ours!

Ingredients

1 can of crescent rolls
6 eggs
About 1/2 cup milk
Salt and Pepper to season veggies and egg mixture
Your choice of produce- we used;
1/2 green pepper, 1/2 onion, 1/2 a container of mushrooms, handful of grape tomatoes, handful of green onions
2 Cups shredded cheese

Any combo of vegetables would be delicious in this!

We started by chopping up our vegetables and giving them a quick sautee in olive oil. We seasoned them with salt and pepper.

Then we prepared our egg mixture. We whisked up 6 eggs with 1/2 a cup of milk and a little salt and pepper. We also threw our green onions in the mixture.

Then we got to assembling…

Brady helped unroll the sheet of crescent rolls and press them into the (greased) baking dish.

Then we topped the crescent dough with our sautéed veggies, 2 cups of cheese and poured our egg mixture on top.

We baked the whole thing at 375 degrees for about 30 minutes (or until the egg mixture is completely firm.)

We serve ours with salad or fruit for breakfast, lunch, or dinner. It also makes great leftovers for the next day’s breakfast, lunch, or dinner!

We’ve also made this with salsa and pepper-jack cheese for a Mexican flair. Gotta love kid friendly food that appeals to the whole family and is EASY- Win, win, win!